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Roasted Broccoli & Brussels Sprouts Salad with Shrimp, Dates and Calabrian Chili Dressing
Danie główne

Roasted Broccoli & Brussels Sprouts Salad with Shrimp, Dates and Calabrian Chili Dressing

45 minPorcje: 4Nutri-Score B€€€
od @erinliveswhole3 importyugotowano 0 razy
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Składniki

4 osoby
  • broccoli (chopped into very small pieces)Warzywa i owoce3 kawałki
  • Brussels sprouts (shredded)Warzywa i owoce570 g
  • olive oil (for the vegetables)Spiżarnia30 ml
  • salt (for the vegetables)Przyprawy5 g
  • Medjool dates (pitted, chopped into small pieces)Warzywa i owoce8 kawałki
  • salted almonds (chopped into small pieces)Orzechy i nasiona140 g
  • shrimp (raw, peeled, tail off)Ryby900 g
  • butterNabiał15 g
  • Calabrian chili paste (divided between shrimp and dressing)Spiżarnia15 ml
  • salt (for the dressing)Przyprawy5 g
  • olive oil (for the dressing)Spiżarnia120 ml
  • lemon zestWarzywa i owoce4 g
  • lemon juice (juice of one lemon)Warzywa i owoce45 ml
  • honeySpiżarnia42 g
  • Pecorino Romano (freshly grated)Nabiał40 g

na porcję

Wartości odżywcze

559kcal

Węglowodany
30 g
Białko
27 g
Tłuszcz
37 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Patelnia
  • Miska
  • Trzepaczka
  • Tarka

krok po kroku

Przygotowanie

  1. Roast the vegetables

    • Heat the oven to 220 °C.
    • Chop the broccoli into very small pieces and place on a parchment-lined baking tray with the shredded Brussels sprouts.
    • Drizzle with the olive oil, sprinkle with the salt, toss and bake, tossing halfway through.
    Krok 1

  2. Prepare the dates and almonds

    • While the vegetables bake, chop the pitted dates and the salted almonds into small pieces.
    • Set aside.
    Krok 2

  3. Cook the shrimp

    • Heat a pan over medium heat, add the butter and the Calabrian chili paste.
    • Add the shrimp and a pinch of salt, then cook two minutes per side.
    • Turn off the heat and set aside.
    Krok 3

  4. Make the dressing

    • Whisk together the olive oil, Calabrian chili paste, lemon zest, lemon juice, honey and salt.
    • Set aside.
    Krok 4

  5. Assemble the salad

    • Let the roasted vegetables cool, then place them in a bowl.
    • Add the shrimp, dates and almonds, and grate fresh Pecorino Romano on top.
    • Drizzle the dressing evenly over the salad and serve.
    Krok 5
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